Grilled eggplants is a very common dish, but I you desire a particular way to make them follow this recipe! I love to prepare my grilled eggplants marinated with Salmoriglio, a sauce composed of lemon, fresh herbs, and lemon juice. This recipe is also an excellent Idea to save the leftovers vegetables after a barbecue party!
This butternut squash soup is tasty and healthy; really a vegan and detox delicacy! The squash cream is sweet and spicy, thanks to the Cayenne pepper and turmeric powder. The Beluga lentils are delicious surprise into the cream soup. Finally, fresh dill gives a pleasant note of freshness.
Pasta Puttanesca recipe is a daily dish in Italy; easy and tasty! This recipe was created in Naples, but Rome is proud of a variation become as traditional as the Neapolitan version. The Roman Puttanesca sauce require anchovies, and Pecorino Romano, and oregano instead of parsley: absolutely a must-to-try! If you prefer to stay in the tradition eating an amazing vegan Italian dish, go with Neapolitan version!
Struffoli recipe, along with Babà, “Pastiera”, and “Zeppole di San Giuseppe”, is a classic sweet of the Neapolitan cuisine. Crispy honey balls with a tender heart seasoned with candied fruit, and sugar decorations. In Naples, this is traditionally a Christmas dessert, but in the rest of Italy, these delicious hone balls are a delicacy for all major festivities!
Indian Ghee butter is the most traditional seasoning of the Asian sub-continent, thanks to its flavor and properties. Cooking indian recipes like curries and Dal, the use of this fat is essential, and give an unique mark. Homemade ghee is very easy to make and, contrary of the commercial version, it is tastier, so I strong recommend to try it on once in your life!
The Skordalia recipe made with mashed potatoes is one of my preferred Greek side dishes; it’s so simple to make and flavorful! Traditionally, Skordalia is served along with fried salt cod, but it is delicious also with grilled lamb, fried zucchini and eggplants, or beet salad!
Ratatouille recipe is a delicious, vegan dish, very traditional into the Southern France cuisine. These stir-fried mixed vegetables are perfect as an appetizer as well as a side dish! In the tradition, the ingredients are slowly stewed until creamy along with Provencal Herbs, but over the years the cooking time is got reducing progressively, so according to your preference cook the ratatouille 30 mins up to 3 hours!
Salmoriglio is an ancient, Italian marinade and dressing. Thanks to its sour, lemony flavor it helps to tenderize fish, meats, and vegetables giving them a delicious taste! Here, the history and the recipe.
The clarified butter recipe is easier than you think and will change your way of cooking! People prefer mostly to fry with oil or common butter, but clarified butter permits to reach high temperatures, maintaining the flavor of the sweet cream butter. Don’t you believe me? Try it on! You need just a single ingredient, a good pot, a thermometer and a sieve 🙂
This cream of mushroom soup is the appetizer I prefer at the moment! I love to prepare this smooth and delicious cream with Shiitake and Cremini mushroom, but it will be tasty with your preferred mushrooms as well. Havarti cheese and mint give a particular taste, rich and fresh at the same time!